As I hadn't made anything for a while, I decided to try out a recipe I have had my eye on for a little while now, salted caramel brownies.
I had a tin of condensed milk, and instead of buying an extra tin of caramel, I decided to make my own by using the method from my Millionaire's shortbread recipe.
All was going well until I took the pan off the heat, and I have a feeling I may have heated the sauce too much, as instead of a lovely smooth caramel, I had a lovely smooth toffee instead! I added the salt to half of it as specified in the recipe and added the other half to the batter. I added half of the brownie mixture to the pan and then went to add the caramel, however this was when I realised that I had made toffee! So I made salted toffee crumbs, and then poured the other half of the mixture over the top. At this point I decided to rename the recipe, so this batch of is called Salted Toffee Crumb Brownies!
Due to the texture of the toffee, the brownies took a long time to cook, and after 40 minutes, I decided to take them out. Having just tried them they are indeed delicious albeit rather squidgy (!) and the slightly chewy salted toffee is a lovely contrast to the chocolatey brownie.
Overall I am happy with the result, however if I make them again I think I will relent and use the caramel from the can as the recipe suggests...however I will not be defeated by a delicious little mistake, onwards and upwards!
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